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Maple-Brined and Apple-Smoked Pork Butt


"This is a great and delicious recipe for the family. Yum!"
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14 h 55 m servings 254 cals
Original recipe yields 12 servings

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  1. Combine water, 2 cups maple syrup, and salt in a large pot; stir until brine is evenly combined, about 2 minutes. Add pork butt to brine; refrigerate for 2 hours 45 minutes.
  2. Soak wood chips in a bowl of warm water while pork is brining.
  3. Drain wood chips and place in the smoker. Place grill rack on top. Remove pork from brine and place on grill rack in smoker, discarding brine.
  4. Turn smoker temperature to 280 degrees F (138 degrees C). Combine apple cider vinegar and 1/4 cup maple syrup in a clean spray bottle.
  5. Cook pork in the smoker, spraying every 45 minutes with vinegar spray, until internal temperature of pork reaches 195 degrees F (90 degrees C) to 200 degrees F (93 degrees C), about 12 hours. Transfer pork to a cutting board and slice or shred.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of brine ingredients, contributing to the sodium. The actual amount of brine consumed will vary.

Nutrition Facts

Per Serving: 254 calories; 5.8 g fat; 39.8 g carbohydrates; 10.8 g protein; 34 mg cholesterol; 7629 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made as written except mine was ready in 8 hours. I think 12 hours is too long. Other than that, this was perfect as written.